1 large heirloom tomato, in ¼-inch dice or 12 teardrop or grape tomatoes

2 large eggs, hard-boiled and peel, in ¼-inch dice

4 slices bacon or pancetta, diced and cooked until crisp

Instructions

Vinaigrette: Combine vinegar, mustards, honey and salt in food processor or blender at high speed for 30 seconds. With motor running, slowly add canola and olive oils in steady stream, then process for another 30 seconds. Refrigerate until needed.

Cobb salad: Preheat broiler or barbecue to 450 F. Place the prawns about 4 inches from the heat and grill until they are just firm and pink, 11/2 to 2 minutes. Remove from the heat and allow to cool. Shell prawns, leaving tails on.

Peel avocado and cut into ½-inch slices. In large bowl, gently toss green with the vinaigrette.

To serve: Arrange the salad greens on an oval-shaped serving plate. Keeping each ingredient separate, lay neat rows of blue cheese, tomatoes, avocado, spot prawns, egg and bacon on top of the greens. Serve immediately.

3.2.1753

“Sustainable, Succulent, Delicious Seafood for Canadians and the World”